Stir in sliced kale and cook for 5 more minutes, continuing to stir to prevent burning.

With a spatula or large spoon, smooth cooked vegetables in the skillet to create an even layer. Make 4 small indentations for eggs and crack raw eggs into the hash. Sprinkle kosher salt and pepper on top of the eggs.

Cover the skillet and cook for an additional 4 minutes, allowing the steam to help cook the eggs.